Lemon Roast Chicken
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Lemon Roast Chicken is a classic oven roasted chicken recipe that results in a fresh, juicy, and tender chicken dinner option that is both easy and delicious!
Oven roasted chicken gives you a very different from poaching it or even pan frying it. When I make this recipe, my whole family swears that it is the best roast chicken they have ever had!
I love serving this easy lemon Roast Chicken with a side of roasted root vegetables; they go perfectly together!
This roast chicken recipe can also easily be adapted to be made on a rotisserie! Just adjust the cooking time accordingly.
How to Make Lemon Roast Chicken
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How to Roast A Chicken
Making a whole roasted chicken seems like a daunting task for many home cooks, but you will be amazed at how easy it actually is!
When you are preparing a roast chicken, begin by rinsing your chicken and dabbing it dry. You want your chicken skin to be as dry as possible so it gets crispy while it roasts (and the seasoning will stick better)!
I create the lemon butter recipe and then lift the skin of the breasts gently and place some of it under the skin. The remaining mixture is rubbed all over the outside. Marinate for about 30 minutes or so (not longer as the acidity from the lemon juice can dry your chicken out).
Remember, as soon as your chicken hits the oven, turn the oven down to 375 degrees. The reason we do this is to allow the oven to cook the chicken at a higher temperature for just a short amount of time. This helps to seal in the juices and crisp up the skin right away!
How Long to Roast A Chicken
When you roast a chicken, cooking times are imperative. Depending on the size of your chicken, cooking times can vary so I highly recommend using a thermometer!
A fully cooked chicken will have an internal temperature of 165 degrees F when a meat thermometer is inserted into the inner thigh (this takes the longest to be fully cooked).
If you have a larger chicken, trussing it before you roast it will ensure that it cooks as evenly as possible! To truss a chicken, tie the legs together and the wings back with some cooking twine!
I sometimes broil for a few minutes once it’s ready to crisp up the skin a little bit if needed.
Just like when you make Pork Tenderloin, you’ll want to ensure you allow the chicken to rest before carving (I leave it for about least 15 minutes) to keep it juicy!
- 2 tablespoons olive oil
- 2 tablespoon butter softened
- 1 lemon
- 3-4 cloves garlic minced
- salt & black pepper to taste
- 1 whole chicken approx 3 lbs
Zest the yellow rind of the lemon. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick).
Rinse chicken well under cold water and dab dry with paper towels.
Gently lift the skin from the chicken breasts and place about 1 tablespoon of the butter mixture under the skin. Massage it evenly across the breasts. Cover the skin of the chicken with the remaining butter mixture. Refrigerate for 30-45 minutes.
Preheat oven to 425 degrees. Slice the remaining lemon half and place it inside the chicken along with 1/2 an onion. Tie the legs together. Place the chicken in a shallow pan breast side up and place in oven.
Turn oven down to 375 degrees F and bake for 1 1/4 hours or until the inner thigh reaches 165 degrees F.
This can also be prepared on the rotisserie.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)